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Wednesday, September 8, 2010

Huevos Ahogados En Salsa Verde + Tomatillo Salsa Verde

From the kitchen of One Perfect Bite...While it is something I normally purchase, I made our salsa verde this summer. I wanted to control the heat the sauce contained for the young among us, and the only way that could be done was to make it myself. I found a recipe that that could be made hot or not and soon found myself making a batch of each to keep everyone happy. The sauce takes about 15 minutes to assemble and by controlling the number and type of chilies, I was able to make mild and hot sauce at the same sitting. I used stemmed and seeded jalapenos for the milder version but relied on Serrano chilies for the fire eaters in my gang. With so much sauce lying around I had to find ways to use the excess. While looking for recipes that would help me do that, I came across one for eggs poached in salsa verde and decided to give it a try. Conceptually, the recipe was very much like the one I use to make Eggs in Purgatory, so I suspected the dish would be quite good. It was. Because the eggs can't be made without salsa, today's post will feature two recipes. I'll start with the salsa and then move on to the recipe for the huevos ahogados, or "drowned eggs." Here are the recipes.Tomatillo Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Recipe Tips

Ingredients: 1 pound tomatillos, husked3 jalapeños - fresh, seeded, cut in half1/2 onion - quartered1/2 teaspoon ground cumin1/4 cup cilantro - chopped1/2 teaspoon saltDirections:Combine tomatillos,onion and jalapeno in a large pot. Cover with water and bring to a boil. Cover and cook for 5 minutes, or until al dente rather than soft. Drain. Transfer vegetables to a blender or food processor. Add remaining ingredients and blend until smooth. Store in refrigerator. Salsa can be kept refrigerated, three to five days. Yield: 2 cups.

Huevos Ahogados En Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Michael NankinIngredients:3 cups tomatillo salsa, thinned to the consistency of tomato soup4 eggsCilantroSea saltDirections:1) Bring salsa to a simmer in a small saucepan set over medium heat.2) Carefully crack eggs into sauce. Cover pot and cook for 3 minutes. Remove lid and check to see if whites are completely cooked. If not, cover, and continue to cook until white is no longer transparent. Transfer eggs and a portion of the sauce to individual serving bowls. Garnish with cilantro and a pinch of sea salt. Serve with warm tortillas to mop up sauce. Yield: 4 servings.

This sounds decidedly better than the breakfast I just had--rye bread with sliced tomatoes (it was good--just not very exciting). I'm especially grateful for the salsa recipe as my husband doesn't care for hot sauces. I can make some for him, then "heat" it up for me. Thanks!

OMG that looks wonderful with the egg!! Funny, I live in the southwest where tomatillos seem to be abundant all year long and I have still never made a salsa verde, heck I've never even cooked with them. Looks like I'm going to have to change that!!

hello Mary! first of all thank you very much for leaving a comment on my blog and for giving me the oportunity to meet you and your fantastic blog. You really have a lot of delicious recipes! I join to your followers to enjoy your blog right now! From now you have a friend on me, thank you. Sorry for my english... i try to do the best i can.

I've never had anything like this, Mary, but I can't wait to try it!! I'm eliminating starches from my diet for a little while to give my body a better chance to heal, so I'm substituting veggies for them. This would be scrumptious for breakfast. :-)

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